Degree/Certificate Obtained associates of science in culinary arts and bachelors of science in food service and business management

Current Employer The Lighthouse Restaurant, Cedar Lake, Ind.

Position Held Sous chef expediter, organizational trainer

How did the Branch Area Careers Center (BACC) prepare you for success in your post-secondary education?

Under the instruction of Kristen Dogan, who led me to the decision of attending Johnson & Wales University, I was far more prepared for college than I ever would have been by just taking regular high school courses.

At the BACC, I was able to focus on my career of choice, and Chef Dogan made sure I knew everything I needed for my college courses. Because of this, I was enrolled in the fast track program, tested out of half of my freshman year, and even graduated an entire semester ahead of time.

The BACC is a wonderful school and was instrumental in my success at a highly competitive university.

How did the BACC prepare you for your career?

The BACC prepared me for my career by offering competitions through organizations such as the National Restaurant Associationís ProStart and Skills USA. They also taught me discipline, built my confidence, and instilled in me a work ethic that is so important when you are working in high pressure situations.

Through the Culinary program at the BACC, I learned about not only the ins and outs of the kitchen, but also the front of the house staff which has made me a more well-rounded chef.